Key Takeaways
- Secured 4kg of Painted sweetlips from Pran Buri. 💪
- Secured 18kg of Longfin trevally from Pran Buri. 💪🏻
- Painted sweetlips were processed within 10 minutes of port purchase.
- Longfin trevally were processed within 10 minutes of port purchase.
- Fish were blast-frozen at -30℃ to -60℃. 💪🏼
Catch Report from Pran Buri 💪🏽
Today, we brought in some solid catches from the waters off Pran Buri. Pran Buri is about 20 minutes by car from Hua Hin. We secured a 4kg Painted sweetlips and an 18kg Longfin trevally. These catches represent the result of consistent effort and understanding the waters here. It's all about the work on the ground. 💪🏾
Painted Sweetlips: 4kg Secured
The Painted sweetlips weighed in at 4kg. This fish was landed and brought to the port. We were there to make the purchase quickly. Seeing a good specimen like this is always a good sign of the day's potential. The muscle power required to handle these fish is immense!
Longfin Trevally: 18kg On Board 💪🏿
The Longfin trevally was a substantial catch at 18kg. Handling fish of this size requires strength and proper technique. We moved this fish efficiently from the port to our processing facility. The energy expended in securing and moving these catches is significant, but that’s what we do here.
The Journey from Port to Freezer
After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility, cut into sashimi fillets, vacuum-pack, and blast-freeze. This rapid process is key. The temperature logs confirm the speed. We make sure every step is logged. This is the physical work we do.
Temperature Control and Records
Maintaining the correct temperature is critical. Our fish are blast-frozen in a -30℃ to -60℃ freezer. Storage temperature is maintained between -30℃ and -60℃. These records are available and confirm our handling procedures. It’s about being precise and rigorous.
NINE’s Perspective: The Physical Effort
As the guy in charge of processing and sourcing, I see the physical side of GYOTAK every day. My skills are growing rapidly thanks to the support from先輩KO. 💪 Lifting, cutting, packing – it’s all demanding work. But seeing these fish handled correctly, from the moment they leave the boat to the moment they’re frozen, makes the effort worthwhile. It’s the muscle and the dedication that count. We are GYOTAK BOYS, after all! 💪🏻💪🏼💪🏽💪🏾💪🏿
